3 c. hot cooked rice
1 c. sharp cheese, shredded
1 (15 oz.) can asparagus spears
1 (10 1/2 oz.) can cream of mushroom soup

Preheat oven to 350 degrees. Arrange half of rice in buttered 2-quart casserole; sprinkle with half of cheese, repeat with remaining rice and cheese. Drain asparagus, reserving liquid. Arrange asparagus over all. Blend asparagus liquid with soup until smooth. Pour over asparagus. Bake at 350 degrees for 30 minutes. Makes 4 to 6 quick-to-prepare servings.